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Scollops of Sweetbreads, a LA Poulette

Sweetbreads are sliced into scallop shapes, sautéed, simmered in sauce a la Poulette, and served with potato croquettes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Scollops of Sweetbreads, a LA Poulette

Ingredients

Directions

Prepare

  1. Scald the sweetbreads and cut them into circular scallops.

  2. Place the scallops in a sauté pan with a little clarified butter.

  3. Season with pepper, coarse sea salt, chopped parsley, and lemon juice.

  4. Simmer over moderate heat for about 10 minutes.

Finish and serve

  1. Transfer to a stewpan with enough sauce a la Poulette.

  2. Add scallops of mushrooms or truffles and toss gently over heat until hot.

  3. Dish up in a pyramidal form and serve with a border of potato croquettes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sweetbreads
Provide the tender, delicate meat that forms the scallops at the centre of the dish.
Clarified butter
Adds richness and carries heat evenly so the scallops cook gently in the pan.
Lemon juice
Adds acidity that brightens the rich sweetbreads and sauce.
Sauce a la poulette
Supplies moisture and a creamy, savoury coating that binds the dish together.
Mushrooms or truffles
Add earthy aroma and flavour that complement the sweetbreads and sauce.

The step that matters

Simmering the scallops over moderate heat. Sweetbreads are delicate, and high heat or long cooking toughens their proteins and dries them out. Gentle, moderate heat keeps them tender and juicy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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